JustPasingThru and Moikel...Thanks very much for the recipes........I appreciate your sharing them with us....Dave
Gene, Morning. If you are a chicken gravy lover like I am, this has been a good one from hunting camps to Alaska on the seiner. It is great for sausage, gravy and biscuits also.
Brown the meat of choice in bacon fat/oil combination. Add some beer depending on the amount of meat and braise lid/on to cook thoroughly covering the meat in onions and garlic to taste. When the meat is cooked, remove to the lid of the pan and reduce remaining liquid until the beer is gone. The onions/garlic should be pretty well carmelized at this point. Add Krusteaz pancake mix to make a Roux. 3 heaping Tbls is my norm. Makes about 1 qt. If there is not enough oil add more. There should be plenty of chicken fat remaining in the pan. Brown the mix until a light tan color has developed. With constant stirring add milk. Once the milk has been added the heat can be elevated. (don't want to burn the garlic) Add milk and stir. Bring to a boil to thicken. Add milk. At this point the worlds largest pancake will develope until enough milk has been added to overcome the leavening agents in the pancake mix. Add milk. My gravy always has lumps.......
I have had folks cringe when I made this gravy until they tasted it.......seems bisquick, wondra or white flour was all they ever used.
Edited by DaveOmak - 8/22/11 at 6:53am